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The Surprising Story of Milk Through the Ages

by Anne Mendelson

Hardcover, 336 pages, Random House Inc, List Price: $29.95 |


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The Surprising Story of Milk Through the Ages
Anne Mendelson

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Book Summary

Guide to milk that includes a culinary history, the dietary applications of both fresh milk and fermented milk products, and the development of the modern dairy industry.

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A Culinary History Of 'Milk Through The Ages'

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Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Excerpt: Milk

Apple-Onion Cream Soup


4 to 6 thick slices of bacon, coarsely diced
3 to 4 tart, juicy apples, pared, quartered, cored, and coarsely diced
4 tablespoons butter
4 large onions, coarsely diced
3 cups good beef broth, or as needed
6 to 8 whole allspice berries, lightly bruised
1 cup heavy cream
1 teaspoon salt, or to taste Freshly ground black pepper
A dash of lemon juice (optional)
1 teaspoon carraway seeds, lightly bruised (optional)

Cream soups are best when they have something more than creaminess going for them. A good cold-weather example is this robust sweet-tart combination of apples--use a good local fall variety in season--and onions with some crisp bacon for counterpoint. It's best when made with a strong, full-flavored beef broth.

1. Cook the bacon slowly in a heavy skillet to render out all the fat. When it is crisp, scoop it out of the fat and drain on paper towels.

2. Sauté the diced apples over medium heat in the same skillet, stirring occasionally, until cooked through. Scoop out a few spoonfuls of the apples for garnish and set aside.

3. Melt the butter in a large heavy saucepan. When it foams and sizzles, add the chopped onions and sauté very patiently over low heat, stirring frequently, for 15 to 20 minutes, until the onions are well softened and starting to brown. Scoop out a few spoonfuls for garnish and set aside with the reserved apples.

4. Add the rest of the apples to the onions, pour in the broth, add the allspice, and simmer until everything is nearly dissolved, 10 to 15 minutes. Fish out and discard the allspice.

5. Pureé the soup in batches in a blender or food processor, making sure to leave the texture slightly coarse.

6. Return the soup to the pot, heat to a boil, and stir in the cream. Let it come to a boil again, add the salt and a grinding of pepper, and taste for seasoning; if it seems too bland, squeeze in a little lemon juice. If it is too thick for your taste, thin it with some hot water.

7. Serve garnished with the reserved bacon, apple, and onion. I like a scattering of carraway seed as well.

YIELD: 8 to 9 cups